Asparagus and Parmesan Pasta Toss

Yield: 8 servings (serving size: 1 1/3 cups)

Ingredients

• 1  red bell pepper
• 1  pound  uncooked mostaccioli pasta (tube-shaped pasta)
• Cooking spray
• 3  garlic cloves, minced
• 2  cups  presliced mushrooms
• 1/2  to 1 teaspoon crushed red pepper
• 1/2  teaspoon  salt
• 1/4  teaspoon  dried marjoram
• 1/8  teaspoon  dried oregano
• 1/8  teaspoon  freshly ground black pepper
• 1  (14.5-ounce) can diced tomatoes, undrained
• 2 3/4  cups  (1-inch) pieces asparagus (about 12 ounces)
• 1/2  cup  (2 ounces) grated fresh Parmesan, divided

Preparation

Preheat broiler.

Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into strips.

Cook pasta according to package directions, omitting salt and fat.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic, and cook for 1 minute. Add mushrooms; cook 4 minutes or until liquid evaporates. Add bell pepper, crushed red pepper, and the next 5 ingredients (through tomatoes). Bring to a simmer; cook for 7 minutes. Stir in asparagus; cook 4 minutes or until crisp-tender. Combine mushroom mixture, pasta, and 1/4 cup cheese in a large bowl, tossing well to combine. Sprinkle remaining 1/4 cup cheese over pasta.

Nutritional Information

Calories:

124 (29% from fat)

Fat:

4g (sat 1.7g,mono 1g,poly 0.4g)

Protein:

7.1g

Carbohydrate:

16.5g

Fiber:

3.7g

Cholesterol:

10mg

Iron:

2.4mg

Sodium:

456mg

Calcium:

104mg